Wednesday , October 27 2021

Ham Hock hash, fried eggs and brown sauce

By Andrew Jones, The Dialhouse, Reepham
Recipe published in Feast, issue 27 – June 2018

Serves 2


1 smoked ham hock
1 onion
1 carrot
2 stick of celery
2 large floury potatoes
20g of butter
4 fried eggs
Salt and pepper
Chopped parsley
Brown sauce

1. Cook the ham hock for 4 hours in water, with the carrot, onion and celery. Allow to cool in the stock. When warm enough to handle, shred the meat and reserve. The stock can be used as a base for pea and ham soup. Just blitz in frozen peas and a little cream and finish with a little shredded ham

2. Peel and half the potatoes. Boil in salted water until just tender, about 20 minutes, remove and allow to cool completely

3. Cut the potato into a large dice and sauté together with the ham in the butter. Check for seasoning. When the potatoes have taken on a little colour fry your eggs in a clean pan

4. Finish the hash with chopped parsley and top with the eggs and loads of brown sauce

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